Well, the USA woke up with a bigger jolt than a double shot espresso brings on Wed, Nov 9, 2016 the day after the election. This past week has been such a mix of emotions, and it didn’t feel right just blithely posting about food when so much of the world has been in chaos.
I stayed up extremely late at an election night watching party, intending to go to bed early, but we all remained wide awake as the election results started deviating from predictions. I’m sure everyone in the US was sleep deprived the next day (it was not a fun call day in the hospital).
I am saddened by the division, the blaming, and hatred, but I remain hopeful that we can overcome these tough times for a better future.
Here is a coffee ice cream recipe that I made a while back, adapted from Emeril Lagasse. I had bought these coffee beans in Paris on our honeymoon, and the Europeans know how to make a strong coffee. I love my ice cream machine, which B had bought refurbished for my for Christmas a few years ago. I’ve also partnered with Here Coffe for a roundup of top organic coffee brands.
I had to feature this adorable spoon from Milk & Honey Luxuries, my maid of honor gift for my coffeeholic sister. It says “Coffee is my happy place.”
Let’s make the world a happy place too. Enjoy!
Coffee Ice Cream
2 cups heavy cream
2 cups whole milk
1/2 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Combine and bring the boil the cream, milk, sugar, and coffee in a medium saucepan, then remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks to temper it, then add slowly add the egg mixture to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens. Remove from the heat, cover with plastic wrap, and chill in the refrigerator at least 2 hours, preferably overnight
Remove from the refrigerator and pour into the bowl of an ice cream machine. After the ice cream is made, store in a airtight container and freeze until ready to serve.